Creamy Tex-Mex Steak Rigatoni
with Corn, Grape Tomato & Red Pepper Crema
- Wheat
- Milk
Rigatoni is tossed in a creamy Tex-Mex sauce built from sautéed scallions, sweet corn, and grape tomatoes, enriched with cream cheese and a smoky spiced paste. A swirl of red pepper crema and a bright squeeze of lime finish the pasta before it's topped with sliced pan-seared steak, crumbled cotija, and fresh cilantro.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
2 unit
Corn
12 ounce
Sirloin Steak
½ cup
Cotija Cheese
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Lime
2 unit
Scallions
½ unit
Tex-Mex Paste
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat.
Pat steak* dry with paper towels; season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side.
Turn off heat; transfer steak to a cutting board to rest. Reserve pan.
While steak cooks, wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Drain corn. Quarter lime. Roughly chop cilantro.
Heat a drizzle of oil in pan used for steak over medium heat. Add scallion whites, corn, and tomatoes; cook, stirring occasionally, until scallions and corn begin to brown, 1-2 minutes.
Stir in cream cheese, stock concentrate, half the Tex-Mex paste, and ½ cup plain water (all the Tex-Mex paste and 1 cup plain water for 4 servings). Cook, stirring, until cream cheese has melted and sauce has thickened, 1-2 minutes.
Turn off heat under pan with sauce; stir in scallion greens, drained rigatoni, red pepper crema, and a squeeze of lime juice (big squeeze for 4 servings) until pasta is evenly coated in sauce. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water.
Slice steak against the grain.
Divide pasta between shallow bowls. Top with steak, cotija, and cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Some loved the bold Tex-Mex flavors; others found the sauce bland and needed extra seasoning or hot sauce to liven it up 🌶️.
- Ease of prep: Most found this a straightforward, easy dish to put together on a weeknight.
- Suggestions: Add a splash of rojo or hot sauce to boost heat, and use more sauce overall — several reviewers wished the pasta was saucier.
- Steak: A few found the sirloin tough; one reviewer had much better results swapping in bavette steak, which they found more tender and flavorful.
